450g bread flour 15g salt 300g water 150g sour dough starter
Combined until shaggy Performed 4 rounds of 10 stretch and folds 10-15 minutes apart each Left to bulk ferment on kitchen counter in bowl covered with damp towel for 8.5 hours Shaped and scored and baked in 475 degree Dutch oven for 35 minutes with lid, additional 20 minutes without lid.
2 Comments
[removed]
450g bread flour
15g salt
300g water
150g sour dough starter
Combined until shaggy
Performed 4 rounds of 10 stretch and folds 10-15 minutes apart each
Left to bulk ferment on kitchen counter in bowl covered with damp towel for 8.5 hours
Shaped and scored and baked in 475 degree Dutch oven for 35 minutes with lid, additional 20 minutes without lid.